Name: Southwest Corn Bread Stuffing with Corn and Green Chilies
Yield: 10 to 12 Servings
Ingredients: 10 tablespoons unsalted butter; 1 1/4 cups chopped seeded fresh Anaheim chilies* (8 ounces); 1 1/4 cups chopped seeded fresh poblano chilies* (8 ounces); 3 large jalapeño chilies*, seeded, chopped; 2 1-pound packages frozen petite yellow corn kernels, thawed; 1 1/4 cups chopped green onions; 2/3 cup chopped fresh cilantro; Buttermilk Corn Bread (click for recipe), 1 day old; 4 large eggs; 1/4 cup sugar; 2 1/4 teaspoons salt; 1/2 teaspoon ground black pepper

Skip to main content

Recipe notes

Back to top